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The Lochsa Experience Publishers (distributed by The Touchstone Press, Beaverton, Oregon), Published 1977. Paperback, 80 pp.; 14 x 21 cm, oblong; copyright 1977, no other printings noted; front cover photograph by Jerome Hart, line drawings by Dean McMullen, family photographs on rear cover.
In Good condition. Black pictorial paper covers with white lettering on front and spine, color photograph of the author on front, black-and-white family photographs on rear; mild shelf and edge wear with some color loss along edges and spine. Glued binding a bit brittle but intact. Ink offset to inside of front cover from a laid-in slip. Pages mildly toned. Otherwise unmarked. Cover price $3.95. Memoir cookbook of the Neapolitan peasant dishes of the author's mother, cooked in a Newark, New Jersey kitchen during the 1930s, each recipe introduced by recollections of Sunday dinners, holiday ravioli, wine at table and Saturday opera broadcasts. Recipes include ragu e braciola, veal pizzaiola, ravioli with ricotta, pasta e fagioli, lentils, stuffed artichokes, dandelions with garlic, roasted chestnuts and marblecake. Bianco was Sunday editor of the Oregonian and editor of its Northwest Magazine; his parents came from Guardia Lombardi, and his mother gathered these recipes from the peasants who worked the family land. Later reissued as Cooking Italian. Contents: How It Began; The Foods; Pasta; recipes (Tomato Sauce with Meat through Marblecake).